This recipe was adapted from chef Brian Bistrong, The Harrison, New York City.
Makes: 4 servings
Prep: 15 mins
Cook: 25 mins
- 1/4 cup vegetable oil
- 1 small white onion, finely chopped (about 1/2 cup)
- 1 clove garlic, finely chopped
- 1 tablespoon curry powder
- 1/4 cup dry white wine
- 1/4 cup creamy peanut butter
- 1 13 1/2 ounce can unsweetened coconut milk
- Juice of 1 lime
- 12 jumbo shrimp (about 3/4 pound), peeled and deveined
- 2 cups shredded coconut, preferably unsweetened
- 3 heads bok choy, thinly sliced (about 3 cups)
- 1/2 pint (about 1 cup) cherry tomatoes
- In a small saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 minutes. Stir in the curry powder. Add the wine, scraping any browned bits from the bottom of the pan. Whisk in 2 tablespoons peanut butter until smooth. Add the coconut milk and simmer, stirring, until thickened, about 15 minutes. Remove from the heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.
- In a small bowl, whisk the remaining 2 tablespoons peanut butter with 3 tablespoons warm water until smooth. Season the shrimp with salt and pepper and brush with the thinned peanut butter. Spread the coconut on a baking sheet, add the shrimp and press gently to coat; refrigerate.
- In a medium skillet, warm 1 tablespoon oil over high heat. Add the bok choy and tomatoes, season with salt and pepper and cook until the bok choy and tomatoes are wilted, 2 to 3 minutes. Keep warm.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2 to 3 minutes. Using tongs, gently turn over each shrimp; drizzle the remaining 1 tablespoon oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 more minute. Spoon the reserved sauce into the center of 4 serving plates. Divide the bok choy mixture among the plates and top each serving with 3 shrimp.